Recipe for Karnataka Sambar with Masoor Dal

May 2, 2015

I’m super excited to bring to you a new recipe series. This combines our combined love for IPL T20 and food! You may wonder what this is about.

For the T20 Tadka, on 7 exciting match days, I shall be sharing a fusion recipe that clashes the food of the two states clashing with each other in the match. For example, the match today between Royal Challengers Bangalore and Kolkata Knight Riders, I’ve done a twist on the traditional Karnataka Sambar and prepared it with Masoor Dal or Mushurir Dal that is very popular in Bengali cuisine. And there are more such combinations to come all this month – healthy, delicious and offbeat. So stay tuned!

Tata I Shakti Masoor Dal

Skinned masoor dal is a popular dal used in Bengali cuisine. Cooked with a simple tadka, it is had with rice. Masoor dal also cooks very quickly on stove stop, so in case you want to cook dal in the absence of a pressure cooker, this is the perfect choice. I personally feel that cooked masoor dal turns out much thicker than cooked tur dal, so a smaller quantity goes a slightly longer way.

While sambar is mostly prepared with tur dal, this recipe makes use of the popular dal from Bengal to prepare a Karnataka based dish. The difference between a Karnataka sambar and a Tamil sambar is that there are extra spices added to the spice powder such as cloves, cinnamon, cumin seeds, Marathi moggu, pepper, dried coconut etc. giving it a distinctive flavour.

I'm super excited to bring to you a new recipe series. This combines our combined love for IPL T20 and food! You may wonder what this is about. For the T20 Tadka, on 7 exciting match days, I shall be sharing a fusion recipe that clashes the food of the two states clashing with each other in the matc